Kale Cafe Salad

Kale Cafe Salad

Ingredients

• 1 large bunch kale (about 1 lb) de-stalked and rinsed

• 1/2 ripe Haas avocado

• 2 tbsp West River Miso’s Chickpea Tamari

• 2 tbsp chickpea miso

• 1 tbsp balsamic condimenti

• 1 tbsp Apple cider vinegar

• 3 tbsp nutritional yeast

• 1 tsp granulated onion

• 1 tsp granulated garlic

Method

1. In a large bowl combine avocado, tamari, vinegar, nooch and spices; mix/mash until somewhat combined; I used gloved hands to do this

2. Add kale to bowl and firmly message kale, squeezing and tossing until until kale is reduced in size by about half; plate and serve

Roasted Cauliflower and Fennel Soup

Cream of Roasted Fennel and Cauliflower Soup

I am not a fan of fennel, but when I ended up with two bulbs (thank you, MisFits Market) I had to come up with something worthy of my palate.

My first fennel concoction went straight into the trash and left me believing I was destined to dislike fennel forever. I came close to tossing the 2nd bulb, but at the last minute I opted to try something completely different.

Somehow, the combination of ingredients in this recipe created a rich and creamy soup that doesn’t taste like fennel or cauliflower. Instead the result is decadently delish, so much so that I’d swear it contained butter if I hadn’t made it myself. For texture, next time I’ll had cooked cubed potato to the finished soup and perhaps a dash of liquid smoke. I bet taste-testers would think it’s baked potato soup!

Ingredients

• 1 medium head of cauliflower, divided into florets

• 1 medium fennel bulb, thinly sliced

• 1/4 cup raw cashews

• 1-2 garlic cloves, peeled

• 3 cups water

Suggested Optional Ingredients

• 1 large potato, cooked and diced

• 1/2 – 1 tsp liquid smoke

Method

1. Roast cauliflower and fennel in 400 degree oven until the cauliflower is lightly browned on top

2. Add the water, cashews, garlic and roasted veg to a high powered blender and process until creamy smooth

3. Gently stir in optional ingredients if using

4. Serve piping hot

Plant-Based Nachos

Layer oil-free chips, plant-based “meat” of your choice, queso, diced and sliced veg and voila, fun football food is ready

QUESO

Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups

Ingredients

• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch or tapioca starch — optional

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt

• 2 red bell peppers

• 1.5 tsp lemon juice

• 1/4 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2.25 cups water

Method

1. Add all ingredients to high powered blender; process on high until mixture is thick, hot and stops churning

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Nachos!!

2. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

3. Dollop onto baked potato

4. Slather over steamed greens

5. Dollop onto steamed broccoli